Friday, August 22, 2008

pork, apricot, teriyaki kebabs... 30 minutes

the goods:

1/4 cup apricot jam
1/4 cup teriyaki sauce
1/8 teaspoon cayenne pepper
1 pork tenderloin, cut into 1-inch cubes
6-8 apricots, pitted and quartered
1 small red onion, cut into 2-inch wedges, layers separated

Heat grill to medium; lightly oil grates. Soak 12-inch wooden skewers in a shallow dish of water for 15 minutes (or use metal ones).

Make basting sauce: In a small saucepan, heat jam, cayenne, and teriyaki over medium-low until jam is liquefied; season with salt and pepper.

Onto each skewer, alternately thread pork, onion, and apricot - it's fun to let everyone mix and match their own kebabs to their own liking.

Grill kebabs, brushing with basting sauce often and turning occasionally, until pork is cooked through and apricots begin to char, 12-14 minutes.

Serve with brown rice and teriyaki sauce for dipping.

1 comment:

Chris and Jenni said...

I love how we make all the same stuff and how I beat you to it almost every time! I have made the Tex Mex burgers twice but wasn't SO excited about the pork kebabs.